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Two jars of Homemade Chili Crisp Oil

Chili Crisp Oil

Libby with Lemony Thyme
Once I started using it I couldn’t stop thinking of the next dish that would incorporate Chili Crisp Oil
Prep Time 45 minutes
Cook Time 45 minutes

Ingredients
  

  • 4 cups avocado oil
  • 4 heads garlic about 40-50 cloves
  • 4 large shallot
  • 2 cinnamon sticks
  • 6 star anise
  • 4 cups dried chili pods we used mostly arbol chilies and chile japones, with a handful of chile guajillo
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon anchovy paste
  • salt to taste

Instructions
 

  • Peel and thinly slice the garlic and shallot. Add to a pot with the cinnamon sticks, star anise, and oil. Simmer over medium-low heat, stirring ocassionally, until the ingredients become a nice deep golden brown. About 35-45 minutes.
  • Meanwhile, wearing disposible plastic gloves, remove and discard the seeds and stems from the dried chilies, some remaining seeds are fine. Grind the chili pods in a spice grinder until they are similar in size to crushed red pepper flakes. It's okay if the pieces vary in size.
  • Place the ground chilies in a heat proof or metal bowl along with remaining ingredients.
  • Once garlic and shallot are browned, pour the oil through a mesh strainer (catching the garlic and shallot) into the bowl with the chilies, stir to combine. Discard the cinnamon sticks and star anise. Allow the garlic and shallot to cool before adding in to the oil mixture.
  • Refrigerate in covered jars. Keeps up to three months.

Notes

Yields 4 cups of Chili Crisp Oil.